Khao soi

This soup's combination of spices, chicken and crispy noodles is sure to pack a punch.

Apr 17, 2017 2:00pm

By Emma Knowles

20 mins preparation

20 mins cooking

Serves 4

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Khao soi traditionally uses meat cooked on the bone, but for this quicker version, we've opted for smaller pieces of chicken thigh fillet; we've also taken a shortcut and used ground spices instead of pounding our own - just be sure they're fresh for the best flavour. If you want to take the longer approach, use chicken Marylands cut through the joint, and simmer them slowly and gently until the meat is falling from the bone. Khao soi is all about the combination of tender boiled noodles and the crunch of the fried noodles that are scattered on top - it's textural bliss.

Cook remaining noodles in a large saucepan of boiling salted water until just tender (2-3 minutes), then drain well and divide among serving bowls. Ladle chicken and sauce over noodles, top with fried noodles, mustard greens, sliced shallot, coriander sprigs and chilli, and serve hot with lime wedges.

Notes

Pickled mustard greens are available from select Asian grocers.Drink Suggestion: A can of Singha. Drink suggestion by Max Allen